Ingredients

Steps

• Melt the butter in a heavy saucepan until it foams.
• Toss the diced potatoes and onions in the butter until well coated.
• Season with salt and pepper and cover with a paper lid and saucepan lid.
• Sweat the vegetables on a gentle heat for 10 minutes.
• Bring 900ml of stock to a boil in a separate container.
• Add the boiling stock to the soft vegetables and simmer for 15 minutes.
• Add 120ml of milk and purée the mixture in a blender until smooth.
• Taste the soup and adjust the seasoning before serving with chopped herbs.